Administered by the Department of Apparel, Events, and Hospitality Management
The Hospitality Management program offers study for the degree of Bachelor of Science with a major in hospitality management. As the only 4-year hospitality program in the state of Iowa, the program prepares undergraduate students with essential principles of managing a variety of hospitality organizations, such as hotels, restaurants, clubs, and foodservice companies. Students also develop expertise in managing diverse areas, such as: (a) food/beverage management, (b) lodging management, (c) senior living management, and (d) tourism and attractions.
Students get hands-on experience at the Joan Bice Underwood Tearoom and SPARKS. The Joan Bice Underwood Tearoom is a 105-seat learning laboratory where students take responsibility for meal preparation and service. The Joan Bice Underwood Tearoom is the earliest established student run restaurant that is still in operation on a college campus in the United States. SPARKS is the student operated café in the Student Innovation Center, where students have the opportunity to manage all the operations of the facility from menu development, inventory, human resources, and much more.
Our students participate in internships locally, nationally, and internationally with a range of hotels, restaurants, caterers, theme parks, sports facilities, cruise ships convention and visitor’s bureaus, independent businesses, and country clubs. Courses provide students with opportunities to develop and apply management techniques in hospitality organizations. The Hospitality Management curriculum provides students with the opportunity to obtain professional certifications in multiple areas.
The Hospitality Management program mission is to create, share, and apply knowledge to provide hospitality consumers with products, services, and experiences to enhance overall well-being. We accomplish our mission with a personalized, nationally ranked program. Our students learn in a nurturing, safe, and inclusive environment, with caring faculty with industry experience.
Student Learning Outcomes
Upon graduation, students should be able to:
- Prepare, maintain, analyze, and utilize financial documents and data related to foodservice and lodging organizations.
- Plan, organize, coordinate, develop, and evaluate the human resources of foodservice and lodging organizations.
- Implement operational sales and marketing techniques in foodservice and lodging organizations.
- Use technology to achieve operational efficiency and productivity in foodservice and lodging organizations
- Make decisions based on integrating knowledge of functional areas for managing foodservice and lodging organizations.
- Demonstrate leadership and entrepreneurial characteristics and professional behaviors.
- Use appropriate professional written and oral communication skills.
- Demonstrate best practices in the operation of foodservice and lodging organizations to meet customer expectations.
- Obtain food protection manager certification.
UNDERGRADUATE STUDY
The program offers a Bachelor of Science degree in hospitality management. Coursework is planned to provide students with a general education plus professional preparation for supervisory and executive positions in hospitality organizations such as clubs, hotels, dining, theme parks, cruise lines, and casinos. Principles of business management are presented, as well as fundamentals of hospitality operations.
Graduates demonstrate leadership characteristics and make decisions based on integrating knowledge of financial, human resources, marketing, and operational principles for managing hospitality operations. They demonstrate best practices in meeting customer expectations and use of technology (e.g., Point-of-Sales systems, property management systems, and revenue management systems) to achieve operational efficiency and effectiveness.
Learning experiences are provided in the food and beverage, casino, lodging, senior living, and tourism industries and other approved establishments. Students are required to have a total of at least 800 hours of relevant work experience prior to graduation. Of the 800 hours, 200 hours are required prior to completing one year in the program.
The Bachelor of Science Degree
Total credits required: 123, including a minimum of 18 credits from the AESHM Department at Iowa State University for the degree.
The program offers a concurrent B.S. and M.S. degree that allows students to obtain a B.S. and M.S. degree in hospitality management in five years. Application for admission to the Graduate College should be made in the junior year.
Minor in Hospitality Management
The Hospitality Management minor (HSP M) requires the completion of at least 15 credits from the Hospitality Management curriculum. The minor must include at least 6 credits in courses numbered 300 or above taken at ISU. All course pre-requisites must be completed prior to taking the course. All minor courses must be taken for a grade.
Minor in Beverage Management
The Beverage Management minor (BV M) requires the completion of at least 15 credits from the Beverage Management minor curriculum. The minor must include at least 6 credits in HSP M courses and 6 credits in courses numbered 300 or above taken at ISU. All course pre-requisites must be completed prior to taking the course. All minor courses must be taken for a grade.
Curriculum in Hospitality Management
Administered by the Apparel, Events, and Hospitality Management Department. Leading to the Bachelor of Science degree.
The curriculum in Hospitality Management develops students as leaders for the hospitality professions.
A minor in Hospitality Management is available; see requirements under Hospitality Management, Courses and Programs.
Students majoring in Hospitality Management are required to earn C- or better in all AESHM and HSP M courses. Communication Proficiency Requirement: Grade of C or better in ENGL 150 Critical Thinking and Communication, and ENGL 250 Written, Oral, Visual, and Electronic Composition.
Degree Requirements
10 Communications and Library
| ENGL 150 | Critical Thinking and Communication (Grade of C or better required in ENGL 150) | 3 |
| ENGL 250 | Written, Oral, Visual, and Electronic Composition (Grade of C or better required in ENGL 250) | 3 |
| LIB 160 | Introduction to College Level Research | 1 |
| 3 |
| Interpersonal Communication | |
| Professional Communication | |
| Fundamentals of Public Speaking | |
| Total Credits | 10 |
9-10 Natural Sciences and Mathematical Disciplines
| 3 |
| Introduction to Probability | |
| Introduction to Mathematical Ideas | |
| College Algebra | |
| Discrete Mathematics for Business and Social Sciences | |
| Survey of Calculus | |
| FS HN 167 | Introductory Human Nutrition and Health | 3 |
| 3-4 |
| Principles of Statistics | |
| Introduction to Statistics | |
| Total Credits | 9-10 |
9 Social Sciences
| ECON 101 | Principles of Microeconomics | 3 |
| 6 |
| Individual and Family Development, Health, and Well-being (Senior living management required to take this course) | |
| Introduction to Psychology | |
| Introduction to Sociology | |
| Total Credits | 9 |
6 Humanities
| AESHM 342 | Aesthetics of Consumer Experience | 3 |
| 3 |
| Introduction to African American Studies | |
| Africa to 1880 | |
| Africa under Colonial Rule | |
| Peoples and Cultures of Africa. | |
| Ethnic and Race Relations | |
| Africana Religions | |
| Race, Ethnicity, and the US Criminal Justice System | |
| Studies in African American Literature | |
| Women of Color in the U.S | |
| History of African Americans I | |
| History of African Americans II | |
| Seminar in African American Culture | |
| Civil Rights and Ethnic Power | |
| Museum Studies | |
| Fashion History I: Prehistoric to Mid-19th Century | |
| Introduction to American Indian Studies | |
| American Indian Literature | |
| Introduction to Cultural Anthropology | |
| Human Origins | |
| Introduction to Asian American Studies | |
| Globalization and Sustainability | |
| American Indians of Iowa | |
| Globalization and the Human Condition | |
| Culture and Interpretation | |
| Biological Anthropology | |
| Archaeology | |
| Introduction to Culture and Language | |
| Kinship and Marriage in a Global Perspective | |
| Archaeology of North America | |
| Peoples and Cultures of Native North America | |
| Topics in Latin American Anthropology | |
| Latin American Anthropology: Violence and Memory | |
| Latin American Anthropology: Social movements and Democracy | |
| Latin American Anthropology: Race, Class and Gender | |
| Latin American Anthropology: Regional Focus | |
| Latin American Anthropology: Culture and Sport. | |
| Health and Native American Communities | |
| Peoples and Cultures of Africa. | |
| Current Issues in Native North America | |
| Current Issues in Native North America: Gender and Family | |
| Current Issues in Native North America: Indigenous Ecologies and Geographies | |
| Current Issues in Native North America: Cultural and Political Movements | |
| Current Issues in Native North America: Regional Focus | |
| Global Development | |
| Magic, Witchcraft, and Religion | |
| War and the Politics of Humanitarianism | |
| Ancient Egypt | |
| |
| |
| Greek and Roman Mythology | |
| Greek and Roman Mythology: Honors | |
| The Ancient City | |
| Ancient Philosophy | |
| Rhetorical Traditions | |
| World Literature: Western Foundations through Renaissance | |
| Christianity in the Roman Empire | |
| Religions of Ancient Greece and Rome | |
| Ancient Egypt | |
| Greek and Roman Tragedy and Comedy | |
| Greek and Roman Tragedy and Comedy: Honors | |
| Heroes of Greece, Rome, and Today | |
| Heroes of Greece, Rome, and Today: Honors | |
| Sex, Gender, and Culture in the Ancient Mediterranean World | |
| Classical Archaeology | |
| Classical Archeology: Bronze Age and Early Iron Age Greece | |
| Classical Archeology: Archaic through Hellenistic Greece (ca 700-30 BCE) | |
| Classical Archaeology: Roman Archaeology (ca 1000 BCE-400 CE) | |
| Greek and Roman Art | |
| Greek and Roman Art: Honors | |
| Roman Italy: An Introduction | |
| Study Abroad: Roman Italy: Building the Empire | |
| The Archaeology of Greece: An Introduction | |
| Study Abroad: The Archaeology of Greece | |
| Greek Civilization. | |
| Roman Civilization. | |
| Foundations of Western Political Thought | |
| Introduction to Communication Disorders | |
| Communicating with the Deaf | |
| Introduction to Communication Studies | |
| Communication and U.S. Diversity | |
| Interpersonal Communication | |
| Professional Communication | |
| Conflict Management | |
| Human Communication Theory | |
| Intercultural Communication | |
| Relational Communication | |
| Leadership Communication Theories | |
| Organizational Communication | |
| Small Group Communication | |
| Communication Training and Development | |
| Nonverbal Communication | |
| Applied Organizational Communication | |
| Dance Appreciation | |
| History and Philosophy of Dance | |
| Design in Context | |
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| |
| Literature for Children | |
| Introduction to International Studies | |
| History of Modern Landscapes, 1750 to Present | |
| |
| Introduction to Music Listening | |
| Masterpieces of Music and Art in Western Culture. | |
| History of American Rock 'n' Roll | |
| History of Music I | |
| History of Music II | |
| Seapower and Maritime Affairs | |
| Philosophy of Technology | |
| |
| Introduction to the Performing Arts | |
| Theatre and Society | |
| Theatre History: Ancient to 19th Century | |
| Theatre History: 19th Century to Present | |
| Gender Justice | |
| Introduction to Women's and Gender Studies | |
| Introduction to Lesbian Studies | |
| Introduction to Queer Studies | |
| Gender and Sexuality in American Pop Culture | |
| International Perspectives on Women and Gender | |
| Women in Science and Engineering | |
| Write Like a Woman | |
| Ecofeminism | |
| Economics of Discrimination | |
| Gender and Communication | |
| Portrayals of Gender and Sexualities in the Media | |
| Gender and Sexualities in Society | |
| Sociology of Masculinities and Manhood | |
| Gender and Leadership | |
| Religion and Gender | |
| Feminist Philosophy | |
| Goddess Religions | |
| Women's Literature | |
| Human Reproduction | |
| Women and Literature: Selected Topics | |
| Psychology of Women | |
| Women of Color in the U.S | |
| Gay and Lesbian Literature | |
| Studies in English Translation | |
| Sex, Gender, and Culture in the Ancient Mediterranean World | |
| History of Women in Science, Technology, and Medicine | |
| Women in Politics | |
| History of Women in America | |
| Feminist Theories | |
| Feminist Research in Action | |
| Women, Men, and the English Language | |
| Intersections of Race, Class and Gender | |
| Gender and Consumer Culture | |
| Gender, Globalization and Development | |
| Gender Issues in Sports | |
| Cross-cultural Perspectives on Gender and Sexuality | |
| Topics in Women's and Gender Studies | |
| History of American Sexualities | |
| Women/Gender in Art | |
| Total Credits | 6 |
18 Other Professional Courses
| ACCT 284 | Financial Accounting | 3 |
| AESHM 111 | Professional Development for AESHM | 1 |
| AESHM 111L | AESHM Program Orientation, Careers, and Learning Community | 1 |
| AESHM 170D | Supervised Work Experience I: Hospitality (Can be substituted with Field Experience or Study Abroad) | 1 |
| AESHM 211 | Leadership Experiences and Development (LEAD) | 3 |
| AESHM 270D | Supervised Work Experience II: Hospitality (Must be in the area of your selected option) | 2 |
| AESHM 311 | Seminar on Careers and Internships | 1 |
| FS HN 111 | Fundamentals of Food Preparation Spring | 2 |
| FS HN 115 | Food Preparation Laboratory Spring | 1 |
| HSP M 470 | Supervised Professional Internship | 3 |
| Total Credits | 18 |
40 Hospitality Management Professional Core
| AESHM 238 | Human Resource Management | 3 |
| AESHM 287 | Principles of Management in Human Sciences | 3 |
| AESHM 340 | Hospitality and Apparel Marketing Strategies | 3 |
| HSP M 101 | Introduction to the Hospitality Industry | 3 |
| HSP M 133 | Food Safety Certification | 1 |
| HSP M 230 | Introduction to Hospitality Performance Analysis | 3 |
| HSP M 233 | Hospitality Sanitation and Safety | 3 |
| HSP M 315 | Hospitality Law Spring | 3 |
| HSP M 333 | Hospitality Operations Cost Controls Fall | 3 |
| HSP M 352 | Lodging Operations Management I Fall | 3 |
| HSP M 380 | Food Production Management | 3 |
| HSP M 380L | Food Production Management Experience | 3 |
| HSP M 433 | Hospitality Financial Management Spring | 3 |
| HSP M 455 | Strategic Management in Hospitality and Event Spring | 3 |
| Total Credits | 40 |
8-9 Hospitality Management electives
| 8-9 |
| First Year Student Field Study | |
| Creativity on Demand Spring | |
| Orientation to International Field Study | |
| U.S. Field Study | |
| International Field Study | |
| Developing Global Leadership: Maximizing Human Potential Spring | |
| Entrepreneurship in Human Sciences | |
| Omni-Channel Retailing | |
| Casino Management I Fall | |
| Introduction to Food Service Operations Spring | |
| Introduction to Senior Living Management | |
| Global Tourism Management | |
| Non-Alcoholic Beverages and Café Operations | |
| Contemporary Club Management Spring | |
| Hospitality Revenue Management Fall | |
| Attractions and Amusement Park Administration Spring | |
| Economics for Senior Living Management | |
| Wine and Spirits in Hospitality Management | |
| Wine, Spirits, and Mixology Laboratory in Hospitality Management | |
| Beer and Brewed Beverages in Hospitality Management | |
| Fairs, Festivals, and Events Management | |
| Case Studies in Event Management Spring | |
| Hospitality and Event Technology Applications Fall | |
| Lodging Operations Management II Spring | |
| Fine Dining Event Management Fall | |
| | |
| Total Credits | 8-9 |
Primary Options:
Select one HSP M professional primary option from the following 5 choices:
FOOD / BEVERAGE MANAGEMENT OPTION (9 cr.)
| HSP M 225 | Introduction to Food Service Operations Spring | 3 |
| HSP M 280 | Non-Alcoholic Beverages and Café Operations | 3 |
| HSP M 487 | Fine Dining Event Management Fall | 3 |
| Total Credits | 9 |
LODGING MANAGEMENT OPTION (9 cr.)
| HSP M 301 | Hospitality Revenue Management Fall | 3 |
| HSP M 437 | Hospitality and Event Technology Applications Fall | 3 |
| HSP M 452 | Lodging Operations Management II Spring | 3 |
| Total Credits | 9 |
SENIOR LIVING MANAGEMENT OPTION (9 cr.)
| HSP M 248 | Introduction to Senior Living Management | 3 |
| HSP M 358 | Economics for Senior Living Management | 3 |
| HD FS 234 | Adult Development | 3 |
| Total Credits | 9 |
TOURISM AND ATTRACTIONS MGMT OPTION (9 cr.)
| HSP M 260 | Global Tourism Management | 3 |
| HSP M 320 | Attractions and Amusement Park Administration Spring | 3 |
| HSP M 420 | Fairs, Festivals, and Events Management | 3 |
| Total Credits | 9 |
GENERAL HOSPITALITY MGMT OPTION (9 cr.)
| 9 |
| Casino Management I | |
| Introduction to Food Service Operations | |
| Introduction to Senior Living Management | |
| Global Tourism Management | |
| Non-Alcoholic Beverages and Café Operations | |
| Contemporary Club Management | |
| Hospitality Revenue Management Fall | |
| Attractions and Amusement Park Administration Spring | |
| Fairs, Festivals, and Events Management | |
| Hospitality and Event Technology Applications Fall | |
| Lodging Operations Management II Spring | |
| Total Credits | 9 |
9-11 Electives
123.0 Total credits
**A student who has not had high school biology is required to take BIOL 101 Introductory Biology.
Hospitality Management Minor
A minor in Hospitality Management can be earned by successfully completing the following for a total of 15 credits. The minor must include at least six (6) credits in courses numbered 300 or above taken at ISU. All course prerequisites must be completed prior to taking the course. All minor courses must be taken for a grade. The Hospitality Minor requires students to complete HSP M 101, HSP M 133, and HSP M 233. The remaining 8 credits may be selected from any HSP M designated course, as well as AESHM 238, AESHM 287, AESHM 340, and AESHM 474.
The Hospitality Minor requires students to complete the following courses:
| HSP M 101 | Introduction to the Hospitality Industry | 3 |
| HSP M 133 | Food Safety Certification | 1 |
| HSP M 233 | Hospitality Sanitation and Safety | 3 |
| Total Credits | 7 |
The remaining eight (8) credits may be selected from the following:
| AESHM 238 | Human Resource Management | 3 |
| AESHM 287 | Principles of Management in Human Sciences | 3 |
| AESHM 340 | Hospitality and Apparel Marketing Strategies | 3 |
| AESHM 474 | Entrepreneurship in Human Sciences | 3 |
| HSP M 201 | Casino Management I | 3 |
| HSP M 225 | Introduction to Food Service Operations | 3 |
| HSP M 230 | Introduction to Hospitality Performance Analysis | 3 |
| HSP M 248 | Introduction to Senior Living Management | 3 |
| HSP M 260 | Global Tourism Management | 3 |
| HSP M 280 | Non-Alcoholic Beverages and Café Operations | 3 |
| HSP M 289 | Contemporary Club Management | 3 |
| HSP M 301 | Hospitality Revenue Management | 3 |
| HSP M 315 | Hospitality Law | 3 |
| HSP M 320 | Attractions and Amusement Park Administration | 3 |
| HSP M 352 | Lodging Operations Management I | 3 |
| HSP M 358 | Economics for Senior Living Management | 3 |
| HSP M 383 | Wine and Spirits in Hospitality Management | 2 |
| HSP M 383L | Wine, Spirits, and Mixology Laboratory in Hospitality Management | 1 |
| HSP M 385 | Beer and Brewed Beverages in Hospitality Management | 1 |
| HSP M 420 | Fairs, Festivals, and Events Management | 3 |
| HSP M 433 | Hospitality Financial Management | 3 |
| HSP M 437 | Hospitality and Event Technology Applications | 3 |
| HSP M 452 | Lodging Operations Management II | 3 |
| HSP M 455 | Strategic Management in Hospitality and Event | 3 |
Beverage Management Minor
The AESHM Department offers a minor in Beverages through the Hospitality Management program. The minor can be earned by successfully completing the following for a total of 15 credits. The minor must include at least six (6) credits in HSP M courses, six (6) credits in courses numbered 300 or above taken at ISU. All course prerequisites must be completed prior to taking the course. All minor courses must be taken for a grade. The Beverages Minor requires students to complete HSP M 101 and HSP M 133. The remaining 11 credits may be selected from any of the courses below.
The Beverage Management Minor requires students to complete the following courses:
| HSP M 101 | Introduction to the Hospitality Industry | 3 |
| HSP M 133 | Food Safety Certification | 1 |
| Total Credits | 4 |
The remaining eleven (11) credits may be selected from the following:
| BBMB 120 | The Biochemistry of Beer | 2 |
| BBMB 120L | Biochemistry of Beer Laboratory | 1 |
| HORT 276 | Understanding Grape and Wine Science | 3 |
| FS HN 509 | Sensory Evaluation of Wines | 2 |
| HSP M 280 | Non-Alcoholic Beverages and Café Operations | 3 |
| HSP M 315 | Hospitality Law | 3 |
| HSP M 383 | Wine and Spirits in Hospitality Management | 2 |
| HSP M 383L | Wine, Spirits, and Mixology Laboratory in Hospitality Management | 1 |
| HSP M 385 | Beer and Brewed Beverages in Hospitality Management | 1 |
| HSP M 420 | Fairs, Festivals, and Events Management | 3 |
| HSP M 487 | Fine Dining Event Management | 3 |
Graduate Study
The Hospitality Management program offers work for the Master of Science and Doctor of Philosophy degrees in hospitality management. Graduates of the program are able to interpret trends and adapt operating practices of hospitality organizations to changing economic, social, political, technological, and environmental conditions. The Master's degree program is designed to prepare individuals for managerial and leadership positions in industry, business, and non-profit organization; teaching careers; and continued graduate study.
The doctoral program is designed to prepare individuals to teach in programs at the university lefel; provide leadership in non-profit organizations; and/or conduct advanced research at the corporate level or with research firms.
A degree in hospitality management is the usual background for graduate study; however, applicants with preparation in dietetics, business, or closely related fields are encouraged to apply. PhD applicants must have two (2) years of professional work experience in the field.
The Master of Science degree requires either a thesis or non-thesis (creative component) project. Students also are required to take three core courses out of the four offered in the core areas (human resources, financial management, marketing, and strategic management).
The PhD program requires a minimum of 72 credits, up to 30 of which may be applied from the Master’s degree. All PhD students take a minimum of 15 research/dissertation credits.
